2012年1月
Effects of Water Soaking on Bread-Making Quality of Brown Rice Flour
FOOD SCIENCE AND TECHNOLOGY RESEARCH
- ,
- ,
- 巻
- 18
- 号
- 1
- 開始ページ
- 25
- 終了ページ
- 30
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.3136/fstr.18.25
- 出版者・発行元
- KARGER
We found that brown rice flour produced using a jet mill after soaking for more than 12 h yielded a better formulation of rice/gluten bread, giving an equivalent specific loaf volume (SLV) as bread made with white rice flour. Quality analysis of the brown rice flour showed that soaking for more than 12 h resulted in a lower damaged starch content. There was a significant inverse correlation between damaged starch content and SLV. Substitution of 10% white rice flour with rice bran had little effect on final SLV. Furthermore, endogenous a-amylase activity in brown rice flour produced after soaking was approximately 5 to 12 times higher than that of white rice flour, but there was no correlation with SLV. These results indicate that the improved SLV in brown rice/gluten bread was predominantly due to the decrease in damaged starch content, which depends on soaking time.
- リンク情報
- ID情報
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- DOI : 10.3136/fstr.18.25
- ISSN : 1344-6606
- Web of Science ID : WOS:000300276600004